Poultry

Teriyaki Chicken Draft

Name: Teriyaki Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Yield: 4-6 servings
Ingredients: 2¼ lb fresh boneless skinless chicken thighs (cut into 1¼-inch (3 cm) pieces); ¼ cup mirin; ¼ cup soy sauce; 2 tbsp sake or dry white wine; 1 tbsp dark brown sugar; 1 tbsp canola oil; 1 tsp toasted sesame oil; 2 tsp finely grated fresh ginger; chopped parsley

Boneless chicken thigh pieces I marinate in a homemade teriyaki sauce with mirin, soy and ginger, then stir-fry for just a few minutes.

Prep15 min
Cook10 min
Rest30 min
Total55 min
Makes4–6 servings
KashrutMeat

What you need

Amount:×1

2¼ lb fresh boneless skinless chicken thighs, cut into 1¼-inch (3 cm) pieces

Sauce

To serve

chopped parsley

How I make it

Mix the sauce ingredients well in a bowl until the sugar dissolves.
Add the chicken, stir, and let marinate for about 30 minutes at room temperature.
Heat a large nonstick skillet over medium heat, without oil.
Add the chicken without the liquid (save it) and stir-fry for about 2 minutes, until the chicken changes color.
Pour the reserved liquid over the chicken and bring to a boil.
Cook over medium heat for 4-5 minutes, stirring occasionally, until the chicken is cooked through.
Sprinkle with chopped parsley and serve.

What I've learned

The secret is marinating the chicken in the teriyaki sauce, then stir-frying only until it is just cooked.

Source: ChefEf (chefef.com)